| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | American | Side dish, Vegetables, Pork, American | 5 | Servings |
INGREDIENTS
| 500 | g | Dry navy beans |
| 1 | lg | Onion; roughly chopped |
| 300 | g | Smoked belly of pork |
| 6 | tb | Maple Syrup |
| 80 | ml | Molasses |
| 1 1/2 | ts | Dry mustard |
| 1 1/2 | ts | Ground ginger |
| 2 | ts | Salt |
| 1/4 | ts | Black pepper |
| Hot water |
INSTRUCTIONS
Soak beans overnight in a saucepan. In the morning, add more water if necessary to cover, and parboil beans for 10 minutes. Then run cold water through beans in a colander or strainer. Cut pork jowl in one-inch cubes, leaving skin on. The quantity of the pork may be decreased if desired without affecting flavour. Put the chopped onions with half of the cubed pork on the bottom of the bean pot (a traditional stoneware 2-3 quart pot is perfect). Put beans in pot and cover with the rest of the pork. Mix other ingredients with hot water and pour over the beans. Add enough water to make level with the beans. Bake in a 300 F. oven for 6 hours, adding water from time to time if necessary to prevent the beans from drying out. Recipe synthesised by IMH from recipes by John Hartman (Indianapolis Baked Beans) and Dave Sacerdote (Boston Baked Beans) Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 08, 98, converted by MM_Buster v2.0l.
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